I am making Pumpkin Rosoto, and calls for roasting the Pie Pumpkins, I have a gas Convection oven, what is the best way to do this?

I have to roast 4 Pie Pumpkins, I have Gas convection oven, what is the best way to do this. My guess is to of course gut the pumpkins, put inverted in a roasting pan, then put at about 375 and cook for about 45? minutes?

7 Comments

You know, it's actually easier to gut them once they're cooked! The guts just fall right out. I would oil the cut face, season with salt and pepper, and plunk face down on the baking sheet. Timing sounds good, but just check on them and see when you can slide a knife in.

Would I get enough seeds for the topping from the one pumpkin that I am using for the sauté, it calls for a cup to be dried then pulsed to mix in with bread crumbs and Parmesan Cheese? That is why I would gut them, I use a water bath method when I would make Squash and then serve with fresh peas and butter inside?

What a neat technique—really using the whole buffalo. You may get enough seeds to make a cup, yes, but it's not much harder to pull the guts out before, if you want to be safe. Either way, halving and roasting face-down on a baking sheet is the easiest way I know to roast a squash.

No, one pumpkin is going to be used in diced fashion and then sautéed, you make the Risotto, stuff the roasted pumpkins, then bake a second time, with a ground pumpkin seed, cheese, breadcrumb topping, until is golden brown and melted, then serve.